Layered Pumpkin Bread Pudding with Vanilla Custard and Spiced Apple Caramel

Info

• Prep time: 30 minutes
• Cook time: 2 hours 55 minutes
• Total time: 5 hours 40 minutes
• Yield: 8

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, seeds scraped
• 6 large egg yolks
• 1/2 cup granulated sugar
• 3 tablespoons pure maple syrup
• 1 cup canned pure pumpkin puree
• 2 tablespoons bourbon
• Pumpkin Bread (recipe below), toasted and cut into cubes
• Vanilla Bean Creme Anglaise (recipe below)
• Spicy Caramel Apple Sauce (recipe below)
• Freshly whipped cream

Pumpkin Bread

• 4 tablespoons unsalted butter, softened, plus extra for greasing
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 1/2 cups sugar
• 1/4 cup vegetable oil
• 8 ounces (scant 1 cup) canned unsweetened pumpkin puree
• 2 large eggs
• 2/3 cup water

Vanilla Bean Creme Anglaise

• 2 cups half-and-half
• 1/2 vanilla bean, seeds scraped
• 5 large egg yolks
• 1/3 cup pure cane sugar

Spicy Caramel Apple Sauce

• 1 cup heavy cream
• 1/2 cup apple juice
• 1 star anise
• 1-inch piece fresh ginger, peeled and chopped
• 4 whole cloves
• 2 cinnamon sticks
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups granulated sugar
• 1/2 cup water
• 1 tablespoon apple cider vinegar
• 1 tablespoon apple schnapps

Instructions

1. Set oven to 325°F. In a small saucepan over medium heat, combine cream, milk, and the vanilla bean with its seeds; bring to a simmer.
2. In a large bowl, whisk together yolks, sugar, maple syrup, and pumpkin puree. Gradually whisk in the hot cream mixture until smooth. Remove the vanilla pod, then whisk in the bourbon. Strain the custard into a clean bowl.
3. Butter a 9x13-inch glass baking dish and scatter the pumpkin bread cubes in it. Pour the custard over the bread, pressing down to fully submerge the cubes. Allow to sit for 15 minutes so the bread absorbs some custard.
4. Place the dish inside a larger roasting pan and add hot tap water to the roasting pan until it reaches halfway up the sides of the glass dish. Bake until the edges are slightly puffed and the center jiggles a little, about 1 hour.
5. Take out of the oven and water bath; cool on a wire rack for at least 30 minutes before serving.
6. To serve, spoon some Vanilla Bean Creme Anglaise into a shallow bowl, add a portion of the bread pudding, and drizzle with Spicy Caramel Apple Sauce. Finish with freshly whipped cream. The bread pudding is best served warm.
7. For the pumpkin bread, preheat oven to 350°F. Butter or lightly coat the bottom and sides of a 9-inch loaf pan with nonstick spray.
8. In a small bowl, whisk together flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves.
9. In the bowl of a stand mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil on high speed until light and fluffy, about 1 minute, scraping down the bowl a few times.
10. Mix in the pumpkin puree until combined. Add the eggs one at a time, mixing until just incorporated. On low speed, slowly add the flour mixture and water, mixing until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 60 to 75 minutes. Cool in the pan on a rack for 10 minutes, then remove from the pan and cool completely.
11. Once the bread is cool, slice it in half lengthwise, then cut each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325°F oven until lightly toasted, turning once, about 20 minutes. Let cool.
12. For the creme anglaise, bring the half-and-half and vanilla bean with seeds to a simmer in a medium saucepan.
13. In a medium bowl, whisk yolks and sugar until pale and thick (ribbon stage). Gradually whisk in the hot half-and-half, then return the mixture to the pot. Cook over medium heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate for at least 1 hour before serving.
14. For the caramel sauce, combine cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from heat and let steep for at least 20 minutes. Strain into a clean small saucepan and keep warm over low heat while you make the caramel.
15. In a medium saucepan over high heat, combine sugar, water, and vinegar. Cook without stirring until deep amber, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made up to 2 days ahead and refrigerated; reheat over low heat before serving.